Sauteed Brussels Sprouts with Lemon, Pistachios & Pomegranate Seeds

Pauline came up with this terrific veggie dish which can be served as either a salad or a side to a main course. A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. As a side, pairs nicely with roasted rack of lamb or whole chicken.

Dec 12, 2014

serves 4-6

INGREDIENTS:

• 3 tablespoons olive oil
• 1 tablespoon minced shallot (optional)
• 12 large Brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
• 3/4 cup shelled unsalted natural pistachios
• 2 tablespoons fresh lemon juice
• garnish with pomegranate seeds harvested from a fresh pomegrante

METHOD:

Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add pistachios and stir 20 seconds. Add Brussels sprout leaves and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve
.